Directions

Cook onions in olive oil until translucent. Grate garlic and ginger into pan. Add spices and cook until aromatic (30 sec) add 1 cup of stock. Transfer to crockpot. Add peeled and cubed squash and rest of stock. Cook for 1 hr on high, then 4 hours on low in crockpot. Use an immersion blender or blend in small batches in blender.